Almond Thumbprints

1.Beat together butter and cream cheese2.Beat in sugar, egg, and almond extract. 3.Stir together flour, baking soda, salt and stir into beaten mixture. 4.Chill at least 1 hour. 5.Shape into 1 inch balls. 6.Roll in almonds to coat. 7.Place on ungreased cookie sheet. Make indentation in each by pressing with your thumb.
8. Fill each with about ¼ tsp of preserves. Bake at 350° for 10-12 minutes or until golden.